Fennel Apple Salad with Lemon Vinaigrette
Apples and fennel. A match made in heaven. Combine it with a bright lemon maple vinaigrette and some macadamia “cheese” crumbles and you have a delicious apple salad that works for lunch or a first course for company! I love the combination of fennel and apples and this recipe utilizes both the bulb and the leaves.
Fennel is an herb who’s bulb like stem serves as a vegetable. With a flavor resembling Anise, “Florence Fennel” was once used as one of the main herbs in absinthe, a medicinal alcoholic beverage with a colorful history that was once banned from the United States and Europe. We now know that it not only imparts a lovely flavor, it is full of phytonutrients that have wonderful antioxidant qualities. It is also a great source of Vitamin C, Potassium and Fiber!
Apple Fennel Salad with Maple Lemon Vinaigrette and Macadamia "Cheese"
SERVES 4
Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons maple syrup*
- 1/2 lemon, juice from
- 1 tablespoon diced shallot
- Himalayan salt and pepper to taste
- Mix all ingredients except diced shallot in blender. Blend until emulsified.
- Stir in shallots. Put in glass bowl and set aside.
Macadamia “Cheese”
- 1 cup macadamia nuts, soaked overnight, rinsed
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 tablespoon agave or liquid sweetener of choice
- 1 teaspoon nutritional yeast
- 2 tablespoons fennel leaves, finely diced
- Himalayan salt and pepper to taste
- Process all ingredients in food processor until well blended. You will have to scrape down the sides occasionally.
Salad
- 1 apple, sliced thin (approximately 1/8th-inch thick)
- 2 fennel bulbs, sliced very thin (I used a mandoline)
- 1/2 cup walnuts
- Vinaigrette
- Macadamia “Cheese”
- Toss the sliced apples and fennel in vinaigrette.
- Place on plate alternating apple slice and fennel.
- Top with macadamia “cheese”, walnuts and ground pepper.
Terry wrote on April 24, 2012
Very pretty makes me want to run to the store to pick up the ingredients now!! Thanks for sharing these motivating new ideas
David @ SaladPride wrote on April 1, 2012
pure raw beauty!!
Gill wrote on March 15, 2012
Just had this for lunch and it was delicious. I didn’t make the cheese but that looks interesting for another time. I would like to say thanks for the time and effort you put into this site – I find it a great resource and inspiration. I’ve tried a few of your recipes with lots more to go – the goji energy bars are a particular favorite!
Megan Jones wrote on March 6, 2012
I had never thought of the combination of fennel and apple flavors. The more I think about it though, the more I salivate! I don’t have a mandolin, is this recipe difficult without one? I bet walnuts would be a good substitution for those of us that macadamia nuts may be a bit of a splurge for. Also, I just wanted to say, your photographs are beautiful; such great lighting and interesting depth of field. Do you do much editing?
Rachel wrote on February 27, 2012
Just made this tonight and it was a big hit with all four kids. Success. It was delicious and I’m so glad I doubled the dressing. We’ll be having it on all our salads this week. A tip for fennel first timers (like me!): the thinner you slice it the better. Next time I’ll use something besides my kitchen knife ;). Thanks again.
Robin wrote on February 25, 2012
I am so excited – I just got my knobbed rolling pin! Now I am going to make one of your cracker recipes with the little holes in them – probably your Rosemary Crackers. But WHEN do you rolling-pin them? When you take them off the Teflex? Surely not while they are wet . . . ?
Thanks for your help AND your great recipes! 😀
Susan wrote on February 25, 2012
Yes, while they are wet. Cheers! The crackers that I use them for are a stiffer dough. I don’t use them when I am making crackers with a very moist dough.
Mike wrote on February 24, 2012
You have again blown my mind! WOW this looks perfect..